Grilled Shrimp and California Avocado BLT

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Serves: 12

3/4 cup olive oil 3 Tbsp. fresh basil, chopped 1 Tbsp. Garlic, finely chopped 3 lb. Shrimp, peeled and deveined (48 16-count) As needed Salt and freshly ground black pepper - as needed 3/4 cup mayonnaise 24 Sliced egg bread (1/4-inch thick) 3 lb. California Avocados 12 Roma tomato, sliced lengthwise 48 Peppered bacon slices, crisply cooked As needed Butter lettuce leaves - as needed
  2. In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
  3. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
  5. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado (sliced), 1 slice tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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